Those fruits and vegetables are already washed and chopped, ready to eat straight out of the can, or to throw into your soup, casserole, omelette or stir fries. The cheese is already shredded, the meats are already cooked – ready to refresh and add to your meal. You’d be surprised at...
There are two types of frosting used for this cake. A pale green buttercream and a bright white royal icing. Both icing recipes are from the Wilton School and are easy to use. They both include a curious ingredient called meringue powder (made by Wilton!) which can be found in the baki...
Leaving to walk the Camino de Santiago Heading to Spain for the CaminoAugust 31, 2018 I'm on my way to walk 790 km across northern Spain on the Camino de Santiago. Home from my Four Corners Road Trip Home Sweet Home from the Four CornersMay 25, 2018 Home Sweet Home from the Four Co...
When you’re ready to serve, slide on to a big, flat-bottomed plate. Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter over the berries. Coarsely grate the chocolate so that you get curls rather than rubble and sprinkle on top. Alternatively du...
This is the best and the simplest meringue recipe you can come across. Once you master making this classic meringue, the sky is the limit on how you can use it, from dollops and pavlova bases to lemon meringue tarts. INGREDIENTS: 4 large egg whites… ...
To Make the Royal Icing: Combine the meringue powder and water in the large bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until they're combined, then sift in the powdered sugar and beat on low until the sugar is moistened. Add the corn syrup and extract,...
Best place to eat: Macaroons Laduree, Paris The original M Ladurée opened his bakery on the rue Royale in 1862. In 1930 his grandson invented the double-decker macaroon – two shells of the meringue-like pastry held together by creamy ganache filling. Ladurée has produced the definitive macar...